Ingredients
- 7 stock
- 1 bay leaf
- 1/8 asafetida
- 50 gr mung beans
- 40 gr ghee
- 38 gr pigeon peas
- 38 gr split peas (yellow)
- 38 gr green split peas
- 38 gr chick peas
- 16 gr spinach (fresh)
- 14 gr ghee in
- 12 gr coriander sort (chopped)
- 6 gr green chilies (minced)
- 6 gr ginger root (shredded)
- 6 gr coriander
- 4 gr cumin seeds (whole)
- 3 gr salt
- 3 gr turmeric
- 1 gr garam masala
- 1 gr cayenne
Heat the reamining ghee. When hot, add the cumin & chilies. Fry for 20 seconds then add the bay leaf, asafetida & cayenne. A few seconds later, add 3 tb water. Cook for a minute or so & then pour into the soup. Sprinkle in the garam masala & coriander & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking"
